Mediterranean Couscous Salad with Feta and Mint recipe

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Ingredients

1 red bell pepper, cut into 1/4-inch pieces
½ English cucumber, diced
3 scallions, sliced into 1/4-inch pieces
¼ cup fresh mint leaves, finely sliced
lemon, zested and juiced
2 tablespoons olive oil
1 ¼ cups water
1 cup couscous (such as Bob's Red Mill®)
2 tablespoons butter
⅛ teaspoon salt
1 (8 ounce) package feta cheese, cut into 1/4-inch cubes

Nutrition Info

296.9 calories
carbohydrate: 28.1 g
cholesterol: 43.8 mg
fat: 16.7 g
fiber: 3.1 g
protein: 9.9 g
saturatedFat: 8.8 g
servingSize: -
sodium: 504.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.

  2. Bring water to a boil in a saucepan, remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork, place on a baking sheet to cool.

  3. Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.

Recipe Yield

6 servings

Recipe Note

I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and vegetables made a perfect accompaniment to the citrus and herb notes of the wine. I cut up and dressed the vegetables the night before and then the morning that I was serving the salad, I cooked up the couscous following the directions on the package then tossed it with the vegetables and feta.

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